Benihana Hibachi Vegetables Recipe
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5.0
18 reviews
Excellent
Benihana Hibachi Vegetables Recipe
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Experience the flavors of your favorite Hibachi restaurant with Benihana Hibachi Vegetables recipe. Loaded with tender zucchini, broccoli, bell peppers, onions, and mushrooms, it's a quick and delicious dish to make on your flat top griddle or stovetop.
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Ingredients
- 1-2 cups broccoli florets trimmed to even size, fresh is best, use frozen if you must
- 1 package mushrooms button, shitake, or your favorite, cut into quarters or sliced
- 1 large red bell pepper cut into thin strips
- 1-1 ½ large onions sliced thin
- 3 medium zucchinis cut into rounds and then halved
- 3-4 green onions trimmed and whites and greens separated; save some for fried rice
- 1 tablespoon sesame oil
- 1 tablespoon butter
- 3-4 cloves garlic
- 2 tablespoons soy sauce sub with low-sodium, Tamari, liquid aminos or coconut aminos
- Garnish with sesame seeds and green onions
Instructions
Blackstone Flat Top Grill Instructions
- Heat Blackstone or flat-top grill to about 400° F (200°C), and spread oil where you will be grilling the vegetables.
- Add the onions (including the white parts of the green onions) and broccoli to the griddle. Stir-fry for about 3-4 minutes until tender, during last minute, add the garlic and saute until fragrant, about a minute. Add the remaining vegetables to the griddle and continuing stir frying for an additional 3-4 minutes until they reach a crisp-tender texture.
- Toss the vegetables with butter, salt, pepper, and soy sauce. Stir everything together to combine the flavors. Transfer the cooked vegetables to a plate, enjoy immediately.
How to Make Hibachi Veggies on Stovetop
- Heat a large frying pan or wok over medium high heat, I love using a heavy duty cast iron skillet when making on the stovetop as it mimics the Blackstone grill. Add oil to the pan and allow it to heat up.Follow above recipe for sauteing the veggies and then add the butter, kosher salt, black pepper and soy sauce or alternative if using and give it all a good stir.
Equipments used:
Notes
- Variations & Substitutions
- Storage Tips
- Vegetables: Try adding or substituting vegetables such as snow peas, yellow squash, asparagus, snap peas, bok choy, baby corn, bean sprouts or thinly sliced carrots. Bottom line, make it yours, use your favorite vegetables.
- Seasoning: Try using teriyaki sauce, garlic powder, ginger sauce or a dash of chili flakes for a hint of spice.
- Add Protein: Add your favorite protein like; tofu cubes, shrimp, chicken strips, or thinly sliced beef. Cook the protein separately before adding it to the hibachi style vegetables.
- Gluten-Free: Replace regular soy sauce with tamari sauce or coconut aminos, which are gluten-free alternatives.
- Vegan or Dairy-Free: Omit the butter or substitute it with a non-dairy alternative such as vegan butter or olive oil.
- Grilling Method: Adapt the recipe for grilling by using a cast iron griddle placed directly on the grates of the grill.
- Hibachi Noodles and Veggies: Now we're talking! Cook up some udon noodles, ramen noodles, or even some linguine then add to the stir fry at the very end, toss in a couple of tablespoons of Benihana garlic butter (a mixture of garlic and butter) and a little more sauce to taste.
- Fridge: Cool cooked vegetables, transfer to airtight container or bag, refrigerate for 3-4 days.
- Freezer: Not recommended, but can freeze in airtight container for up to 3 months (texture and flavor may change).
- Reheat: Use hot skillet with oil or microwave until heated through (expect some loss of crispness).
Nutrition Information
Show Details
Serving
1serving
Calories
146kcal
(7%)
Carbohydrates
18g
(6%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
8mg
(3%)
Sodium
553mg
(23%)
Potassium
858mg
(25%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
1898IU
(38%)
Vitamin C
107mg
(119%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 146kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 553mg | 23% |
| Potassium | 858mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1898IU | 38% |
| Vitamin C | 107mg | 119% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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